Fermented Foods

How to Make Quick Pickled Carrots at Home


Fermented Quick Pickled Carrots

Recipe by Kelsey ByeCourse: Fermented VegetablesCuisine: AmericanDifficulty: Easy


Prep time



Fermented Quick Pickled Carrots. Easy and delicious. Ready in just 48 hours!


  • 300 grams carrots – peeled, chopped or shredded

  • 175 grams Raw Sauerkraut Brine

  • 75 grams Raw Apple Cider Vinegar

  • 5 grams unrefined Sea Salt

  • 2 cups boiling water


  • Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
  • Wash and cut carrots to desired thickness and shape.
  • Set your scale on a flat surface and set it to weigh in grams. 
  • Place bowl on scale and tare/zero the scale. Measure 300 grams of carrots. Remove from scale.
  • Add two cups of boiling water to the carrots and blanch for 3 minutes. Strain the carrots after three minutes, and set aside.
  • Place an empty mason jar on the scale, and tare/zero the scale.
  • Add 175 grams of Sauerkraut Brine to the mason jar.
  • Add 75 grams of Apple Cider Vinegar to the mason jar.
  • Add the 300 grams of blanched carrots to the mason jar. 
  • Add 5 grams of salt to the mason jar.
  • Place your mason jar lid on the jar, and secure tightly. Shake the jar for 2 minutes to combine the ingredients.
  • Remove your mason jar lid. Place a fermentation weight in the jar to submerge the carrot pieces and fermentation weight fully in the liquid. Secure your mason jar lid to the mason jar. 
  • Leave at room temperature for 48 hours. After 48 hours, remove the weight and secure your mason jar lid back on the mason jar. Move carrots to the refrigerator.
  • When cold, you’re ready to enjoy!

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